Carrot pasta

8 Jul
Carrot "pasta"

Carrot “pasta”

This is a great meal for everyone:

  • low fat
  • low calories
  • high in veges + all that good stuff
  • vegetarian
  • vegan
  • low carb
  • dairy free for the lactose intolerant
  • pasta alternative for the gluten intolerant
  • and.. yum!
Ingredients: (2 servings)
  • 3 carrots
  • 1/2 onion
  • 1 Tbsp olive oil (I like its flavour, you could use another oil)
  • tsp minced garlic (optional)
  • squeeze lemon juice (optional)
  • pepper (optional)
Method:
  1. Use a peeler to peel the carrots yucky skin off & throw it away, then peel the rest of the carrot into long strips.
  2. Dice the onions.
  3. Heat the oil in the fry pan.
  4. Throw in carrots & onions. Use tongs to lift and throw around the pan to cook.
  5. Throw in seasonings – garlic, lemon juice & pepper. I used those because they were convenient & I figured would taste good. Anything would do though, even salt if you are saltily inclined. Or nothing. That’d probably work too.
  6. Keep tossing them around with tongs until cooked (soft / yummy looking, the size will reduce a little while cooking).
  7. Serve in bowl, top it with pasta sauce (I was lazy & just threw a little store-bought salsa over the top). Yum!
Nutritional Information Per Serve: (based on www.myfitnesspal.com recipe calculator)
Calories: 106
Fibre: 3 g
Carbs: 11 g
Sugar: 5 g
Sodium: 71 mg
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